Title: Country Captain Chicken
Categories: Poultry
Yield: 6 Servings
| 4 | tb | Butter |
| 1/2 | | Sweet pepper, finely chopped |
| 2 | tb | Vegetable oil |
| 1 1/2 | ts | Salt |
| 3 | lb | Chicken serving size pieces |
| 2 | c | Chicken stock |
| 1/4 | c | Dried shredded coconut |
| | | Salt and pepper to taste |
| 1 | | Chopped parsley to garnish |
| 1 | | Small onion, finely chopped |
| 2 | | Garlic cloves finely chopped |
| 1/2 | c | All purpose flour |
| 1 | ts | Pepper |
| 1 | c | Plum tomatoes |
| 2 | tb | Curry powder |
| 1/4 | c | Sultana raisins |
| 1 | | Slived almonds to garnish |
Melt butter in skillet large enough to hold chicken in one layer. Add
onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper
in bowl. Roll chicken in flour mixture, cook in hot oil until nicely
browned. Drain off any excess oil. Add tomatoes, their liquid, stock and
curry powder to sauce with cooked vegetables. Bring to boil over medium
heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and
raisins; simmer for 5 minutes longer. Test chicken for doneness, check
seasoning. Arrange chicken in serving bowl. Garnish with almonds and
parsley. Serve with boiled rice.